Description
Marry Me Chicken Soup is a creamy, comforting dish packed with tender shredded chicken, sun-dried tomatoes, fresh spinach, and rich Parmesan cheese in a savory broth. This flavorful soup combines simple ingredients with a smooth, velvety texture, making it the perfect cozy meal for any day.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts or thighs
- Salt, to taste
- Black pepper, to taste
Base and Vegetables
- 1 tablespoon olive oil or butter (plus 1 more tablespoon if needed)
- 1 medium yellow onion, chopped
- 3 cloves fresh garlic, minced
- 1/3 cup sun-dried tomatoes (oil-packed), drained and chopped
- 4 cups low-sodium chicken broth
- 2 cups fresh spinach
Dairy and Seasoning
- 1 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon all-purpose flour
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes (optional)
- Additional salt and black pepper, to taste
Instructions
- Prepare and Sear Chicken: Season the chicken breasts or thighs with salt and black pepper. Heat 1 tablespoon of olive oil or butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove and let cool slightly, then shred or dice into bite-sized pieces.
- Sauté Aromatics: Lower heat to medium, add another tablespoon of oil or butter if needed. Add chopped yellow onion and cook, stirring occasionally, until translucent, about 5-7 minutes. Add minced garlic and chopped sun-dried tomatoes then sauté for 2 minutes until fragrant.
- Add Flour: Sprinkle all-purpose flour over the vegetables and sun-dried tomatoes. Stir continuously for 1-2 minutes to cook out the raw flour taste, forming a roux base.
- Add Broth and Simmer: Gradually whisk in the chicken broth to avoid lumps. Continue whisking until mixture is smooth and slightly thickened. Bring to a gentle simmer.
- Return Chicken and Season: Add shredded chicken back to the pot. Stir in Italian seasoning, red pepper flakes if using, and season with salt and black pepper to taste. Let simmer gently for 10-15 minutes to blend flavors.
- Add Cream and Cheese: Reduce heat to low. Slowly stir in the heavy cream until fully incorporated. Add freshly grated Parmesan cheese and stir until melted and smooth.
- Add Spinach: Stir in fresh spinach gently until just wilted, about 1-2 minutes.
- Final Seasoning and Serve: Taste the soup and adjust salt, pepper, or red pepper flakes if needed. Ladle into bowls and serve hot for a rich, comforting meal.
Notes
- Use chicken thighs for a richer flavor and more tender meat.
- Sun-dried tomatoes can be swapped with fire-roasted tomatoes if desired.
- For a lighter soup, substitute heavy cream with half-and-half, but it may be less creamy.
- This soup keeps well in the refrigerator for up to 3 days and also freezes well.
- Adjust the amount of red pepper flakes to control the spice level.
